Name: Quick Beef and Vegetable Soup
Total time: 30 min
Yield: Serves 4
Ingredients: 1 pound 90 percent lean ground beef; 1 onion, chopped; 2 carrots, peeled and cut into 1/2-inch pieces; 1 teaspoon dried oregano; Salt and pepper; 4 cups beef broth; 1 (14.5-ounce) can diced tomatoes; 8 ounces Yukon Gold potatoes, peeled and cut into 1/2-inch pieces; 6 ounces green beans, trimmed and cut on bias into 1-inch lengths; 2 tablespoons chopped fresh parsley

Why This Recipe Works

Quick-cooking ground beef is a great alternative to beef cubes for a meaty, satisfying soup that’s ready in half an hour.

Before You Begin

You can substitute chicken broth for the beef broth if you prefer.

Instructions

Cook beef, onion, carrots, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper in Dutch oven over medium-high heat, breaking up beef with spoon, until no longer pink, about 6 minutes. Add broth, tomatoes and their juice, and potatoes. Bring to boil, reduce heat to low, and simmer, covered, until potatoes are almost tender, about 10 minutes.

Add green beans and cook, uncovered, until vegetables are tender and soup has thickened slightly, 10 to 12 minutes. Season with salt and pepper to taste. Serve, sprinkled with parsley.